8 ounces fresh mozzarella cheese, cut into small chunks
Stir together the ricotta cheese, eggs, Parmesan
Cheese, salt, pepper, and garlic powder in a large
bowl until evenly combined. Mix in 1 cup of flour.
Add additional flour if needed to form a soft
Divide the dough into 3 or 4 pieces, and roll into
1/2-inch-thick ropes on a floured surface. Cut
each rope into 1-inch pieces, and place on a
lightly floured baking sheet. Place in the
refrigerator until ready to use.
Heat olive oil in a saucepan over medium heat.
Stir in garlic, and cook until softened and
fragrant, about 1 minute. Pour in diced tomatoes
and red pepper flakes; bring to a simmer over
medium-high heat, and cook for 10 minutes. Stir in
shredded basil and season to taste with salt and
While sauce is simmering, bring a large pot of
lightly salted water to a boil over high heat.
Boil the gnocchi until they float to the surface,
1 to 2 minutes, then drain.
To assemble the dish, stir the cubed mozzarella
cheese into the sauce and allow the heat of the
sauce to soften, but not melt the cheese. Place
gnocchi into a serving bowl, and spoon sauce
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